The Strawberry Elderflower Scone Cake brings together the nostalgia of warm scones with the elegance of floral-infused cream. Delicately sweet, beautifully crumbly, and topped with a drizzle of lemon glaze, it’s the perfect dessert to celebrate strawberry season. This lovely treat is ideal for spring and summer gatherings, especially when strawberries are at their peak. With the subtle floral touch of elderflower and bright lemon zest, it strikes a perfect balance of flavors and textures rich yet refreshing, rustic yet refined.
Full Recipe:
Ingredients:
For the Scones:
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2 ½ cups spelt flour (or all-purpose flour)
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1 tablespoon baking powder
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½ teaspoon baking soda
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¼ teaspoon sea salt
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⅓ cup cold butter or coconut oil
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1 cup coconut milk (or other plant-based milk)
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Zest of 1 lemon
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1 teaspoon vanilla extract
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1 tablespoon elderflower cordial
For the Filling:
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1 cup full-fat coconut cream, chilled
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2 tablespoons elderflower cordial
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1 tablespoon maple syrup
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1 cup fresh strawberries, halved or sliced
For the Glaze:
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½ cup powdered sugar
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1 tablespoon lemon juice
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Optional: extra elderflower cordial for flavor
Directions:
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Preheat the oven to 375°F (190°C) and line two 6-inch cake pans with parchment paper.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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Cut in the cold butter or coconut oil with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Add in the coconut milk, lemon zest, vanilla, and elderflower cordial. Stir until just combined – do not overmix.
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Divide the dough evenly between the prepared pans, pressing it in gently with your hands.
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Bake for 20–22 minutes, or until golden and a toothpick inserted into the center comes out clean. Let cool completely in the pans before removing.
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Meanwhile, whip the chilled coconut cream with elderflower cordial and maple syrup until fluffy.
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Once the scone layers are cool, spread half of the whipped cream onto one layer, top with strawberries, then place the second scone layer on top.
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Mix the glaze ingredients and drizzle over the top of the cake. Garnish with more strawberries and flowers if desired.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes
Kcal: 280 kcal | Servings: 8 servings
The Charm of Strawberry Elderflower Scone Cake: A Rustic Delight for Spring and Summer
There’s something undeniably magical about the pairing of strawberries and elderflower one vibrant and juicy, the other subtle and floral. Together, they capture the very essence of spring and summer in one elegant yet down-to-earth dessert. The Strawberry Elderflower Scone Cake celebrates this seasonal combination by blending the light texture of a scone with the layered beauty of a cake. Whether served at an alfresco brunch, garden tea party, or simply enjoyed on a lazy weekend afternoon, this cake feels like a little celebration of the sweeter moments in life.
Unlike traditional layered cakes made with sponge or buttercream, this unique creation takes inspiration from classic British scones, stacking them with fluffy whipped coconut cream and fresh strawberries to make a rustic, shortcake-style treat. Finished with a lemon glaze and a touch of elderflower cordial, this cake is a beautiful showcase of natural ingredients and balanced flavors.
Let’s explore the background, ingredients, flavor profile, and versatility of this elegant yet approachable cake.
A Celebration of Seasonal Simplicity
What sets the Strawberry Elderflower Scone Cake apart is its use of simple, seasonal ingredients that shine on their own. This cake isn’t overly sweet or heavily frosted instead, it leans into the brightness of fruit, the richness of plant-based cream, and the earthy wholesomeness of a scone. It’s the kind of dessert that feels special without requiring elaborate techniques or hours in the kitchen.
This recipe is also incredibly accessible. It’s made with pantry staples like flour, coconut milk, baking powder, and a touch of sweetener, making it ideal for spontaneous summer baking. If you have a basket of ripe strawberries on hand and a bottle of elderflower cordial tucked away in your fridge (a little goes a long way), you’re already halfway there.
What Is Elderflower and Why It Works So Well
Elderflower is the delicate blossom of the elder tree, and its extract has long been used in culinary traditions across Europe, especially in Scandinavian and British cooking. With a lightly floral, almost pear-like flavor, elderflower adds a subtle but unmistakable elegance to drinks and desserts alike.
When used in baking, elderflower brings out the sweetness of fresh fruit particularly berries and creates a fragrant layer that doesn’t overwhelm the palate. In this scone cake, it enhances both the whipped coconut cream and the glaze, creating a harmonious balance with the strawberries and lemon zest.
For those new to elderflower, it’s often found in the form of a cordial or syrup, available in many grocery stores or online. A little splash into whipped cream or icing transforms the dish into something truly special.
Why Scone Cake?
Traditionally, scones are shaped and baked as individual rounds or wedges, served with jam and clotted cream at afternoon tea. This recipe reimagines the scone as a cake by baking the dough in round tins and layering it with cream and fruit. The result is more structured than shortcake but more tender than a biscuit soft and crumbly, yet stable enough to hold the filling.
The scone base gives this dessert a slightly rustic, cozy vibe, which contrasts beautifully with the sophisticated notes of elderflower and lemon. It’s a wonderful hybrid of country-style baking and refined patisserie a cake that’s charming in its imperfection.
The Role of Coconut Cream
A key feature of this cake is the coconut whipped cream. By using full-fat coconut cream that’s been chilled and whipped, you achieve a rich, airy texture without dairy. Not only is this suitable for plant-based or lactose-free diets, but it also pairs surprisingly well with the floral and fruity elements of the cake.
The coconut cream is lightly sweetened with maple syrup and enhanced with elderflower cordial, adding layers of flavor without overpowering the freshness of the strawberries. It’s a healthier, allergen-friendly alternative to traditional whipped cream and lends a lovely tropical hint to each bite.
Fresh Strawberries: The Star Ingredient
Of course, no summer dessert is complete without strawberries. Their sweetness, slight acidity, and juicy texture make them the perfect filling for this cake. Ideally, you’ll use ripe, in-season strawberries for the fullest flavor, but you can also experiment with other berries if desired raspberries, blueberries, or even sliced peaches all work well.
In this recipe, the strawberries are kept simple: halved or sliced and layered between the cake rounds. This allows their natural flavor to shine and keeps the overall dessert light and refreshing. You can garnish the top with a few extra berries, edible flowers, or a dusting of powdered sugar for an added flourish.
Customization and Substitutions
One of the best things about the Strawberry Elderflower Scone Cake is its flexibility. While the original version is both vegetarian and plant-based, you can tweak it to suit your tastes or pantry staples:
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Flour: Spelt flour gives a nutty flavor and added nutrition, but you can easily use all-purpose or whole wheat flour instead. For a gluten-free version, try a 1:1 gluten-free flour blend.
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Sweeteners: Maple syrup provides a natural sweetness with hints of caramel, but honey or agave syrup can be used as alternatives.
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Cream: While coconut cream is a dairy-free dream, you can also use heavy whipping cream or mascarpone for a richer option.
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Fruit: Swap strawberries for other seasonal fruits blackberries and elderflower are a classic pairing, or go tropical with mango and lime zest.
You can also shape this into mini individual cakes or assemble it trifle-style in a glass bowl for a more casual presentation.
Serving Suggestions
This cake is best served slightly chilled or at room temperature. It makes a beautiful centerpiece for brunch tables, bridal showers, garden parties, or even birthdays. Pair it with hot tea, sparkling elderflower soda, or a crisp rosé for a truly memorable treat.
Because it isn’t overly sweet or heavy, this cake can even double as a breakfast treat—especially with your morning coffee. The balance of fruit, gentle sweetness, and creaminess makes it versatile enough for any time of day.
Storing and Making Ahead
If you’d like to prepare this ahead of time, you can bake the scone layers a day in advance and store them in an airtight container at room temperature. The whipped coconut cream can also be made ahead and refrigerated. Assemble the cake just before serving to maintain the best texture.
Leftovers will keep well in the fridge for up to two days, though the texture of the scone layers may soften slightly. This cake doesn’t freeze well due to the fresh fruit and whipped cream, so it’s best enjoyed fresh.
Conclusion:
The Strawberry Elderflower Scone Cake is more than just a recipe it’s an invitation to slow down, savor the season, and enjoy the simple pleasures of baking. Its rustic elegance, floral charm, and fresh ingredients make it a standout dish that’s as beautiful as it is delicious.
Whether you’re an experienced baker or just getting started, this cake offers an easy yet impressive way to celebrate strawberries and elderflower in their finest form. It’s the kind of recipe that creates memories: shared with loved ones on sunny days, plated with care, and savored one sweet bite at a time.